Penne with Vodka Sauce
12
Points®
Total time: 28 min • Prep: 10 min • Cook: 18 min • Serves: 6 • Difficulty: Easy
Yes, there's actual cream and vodka in our lightened up version of this Italian specialty—just enough for fantastic flavour without all of the calories and fat.
Ingredients
Unsalted butter
1 tbsp(s)
Shallots
2 medium, minced (about 1/2 cup)
Garlic
2 clove(s), large, minced
Fresh parsley
2 tbsp(s), fresh, minced
Sea salt
⅔ tsp(s), or other coarse salt
Black pepper
¼ pinch(es), freshly ground
Canned tomato paste
3 tbsp(s)
Vodka
2 fl oz
Table salt
⅛ tsp(s), or to taste (for cooking pasta)
Uncooked penne
12 oz
Heavy whipping cream
½ cup(s)
Fresh basil
20 tbsp(s), fresh, cut into ribbons (chiffonade)
Instructions
1
Heat a large skillet over a medium-low heat. Add butter, shallots and garlic; sauté until shallots start to caramelise, about 3 to 5 minutes. Add parsley, sea salt and pepper, stirring once or twice. Add tomato paste and mix to form a paste. Cook for about 5 minutes, moving paste around pan occasionally; add vodka. Scrap bottom of pan with a wooden spoon and cook for about 5 minutes more.
2
Meanwhile, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.
3
Add cream to tomato sauce; reduce heat to low and simmer for about 3 minutes. Add pasta to sauce and mix to coat; top with basil and season to taste with salt and pepper.
4
Yields about 1 cup per serving.
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